Carrot Cake#1
Yield
1 cakePrep
10 minCook
60 minReady
70 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | cups |
sugar
|
|
| 1 | tablespoon |
cinnamon
|
|
| 2 | teaspoons |
baking soda
|
|
| ⅔ | cup |
vegetable oil
|
|
| 2 | cups |
carrots
grated |
|
| 4 | large |
eggs
|
|
| 1 | cup |
nuts
chopped |
|
| Frosting | |||
| 1 | package |
cream cheese
|
|
| ¼ | stick |
margarine
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ½ | cups |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 473 | ml |
sugar
|
|
| 15 | ml |
cinnamon
|
|
| 1E+1 | ml |
baking soda
|
|
| 158 | ml |
vegetable oil
|
|
| 473 | ml |
carrots
grated |
|
| 4 | large |
eggs
|
|
| 237 | ml |
nuts
chopped |
|
| Frosting | |||
| 1 | package |
cream cheese
|
|
| 28.3 | g |
margarine
|
*
|
| 5 | ml |
vanilla extract
|
|
| 591 | ml |
powdered sugar
|
|
Directions
Mix all ingredients in order; beat well.
Pour into 2 9x5x2-inch loaf pans.
Bake at 350℉ (180℃) one hr., or until done. Frost with the following frosting, if desired.
Frosting: Mix all ingredients well.
Spread frosting over cooled cake.
